These vegan chickpea blondies are fudgy, oh-so-chocolatey and packed full of goodness. Smother them in chocolate for an extra special treat!

Preparation

Makes 8.

Preheat the oven to 180C.

Cooking Instructions

Cream the sugar and margarine together in a large mixing bowl. Stir in the puréed chickpea followed by the flax eggs until well combined (though don’t worry if it separates slightly once you add the flax, that’s fine).

Next sieve in the flour, folding it in as you go. Finally stir in the chopped chocolate.

Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven.

Once cooked, remove from the oven and leave to cool for around five minutes. After this time you can slice the blondies and move to a wire cooling rack or kitchen roll to cool fully.

To prepare the topping, melt the chocolate in a bain-marie (a glass bowl over a pan of shallow boiling water), stirring until it is smooth and glossy. Using a fork, drizzle the melted chocolate over the blondies and leave to set.